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1 CUP STRAWBERRIES
1\2 CUP RASPBERRIES
1\2 CUP BLUE BERRIES
1\2 CUP BLACK BERRIES
WASH AND HULL THE FRUITS, SETTING ASIDE A FEW BERRIES FOR DECORATION. BLEND ALL THE REMAINING FRUITS TOGETHR. SERVE OVER ICE IN A SERVING GLASS.
GARNISH : THREAD THE RESERVED FRUITS ON TO A SMALL SKEWER AND SERVE.
SERVE IN A HIGHBALL GLASS.
NOTES : _________________________________
HIPPIE
4 MEDIUM PLUMS
4 MEDIUM APRICOTS
1 PEAR
EDIBLE FLOWERS TO DECORATE
WSAH, PIT AND HALVE THE PLUMS AND APRICOTS AND DISCARD THE PITS. STALK, PEEL AND CORE PEAR. MIX AND BLEND ALL THE FRUITS. SERVE AND DECORATE.
GARNISH WITH THE FLOWERS
SERVE IN HIGHBALL GLASS.
NOTES : _________________________________
JOGGER
3 MEDIUM CARROTS
1 MEDIUM ORANGE
1 APPLE
SCRUB THE CARROTS AND REMOVE TONS. WASH. (RESERVE A FEW FOR GARNISH) CHOP ROUGHLY. PEEL AND DE - PIT THE ORANGE. WASH AND CORE THE APPLE. JUICE ALL THE INGREDIENTS AND SERVE DECORATED.
GARNISH WITH CARROT PIECES AND ORANGE SLICES.
SERVE IN A HIGHBALL GLASS.
NOTES : _________________________________
LEMONADE
12 LEMONS
500 g SUGAR
3.5 L BOILING WATER
1 SLICE OF LEMON
ADD ROUGHLY CHOPPED LEMONS AND SUGAR IN HEAT RESISTANT CONTAINER. ADD BOILING WATER AND LEAVE 24 HOURS. CRUSH LEMON PIECES AND STRAIN JUICE. PUT IN FREEZER.
GARNISH WITH A SLICE OF LEMON.
